Stuffed Sweet Potatoes are a delightful way to enjoy a nutritious meal that’s both simple and satisfying. These vibrant, sweet delights can be filled with various ingredients, making them perfect for any palate. Whether you’re short on time or looking for a customized dish, Stuffed Sweet Potatoes are the solution you need.
Recipe Information
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Total Time: 55–70 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 12g
Carbohydrates: 54g
Fat: 10g
Fiber: 10g
Sugar: 5g
Sodium: 320mg
Why Make Stuffed Sweet Potatoes
Stuffed Sweet Potatoes are not only delicious but also packed with nutrients. Sweet potatoes are a fantastic source of vitamins A and C, as well as fiber and antioxidants. By adding black beans and corn, you’re incorporating protein and additional fiber, making this dish incredibly satisfying. Plus, these potatoes are versatile; you can mix and match ingredients based on what you have on hand, making it a great option for busy weeknights or meal prep.
How to Make Stuffed Sweet Potatoes Step by Step
Ingredients
Sweet Potatoes: 4 medium (about 8–10 oz each), scrubbed and pierced
Olive Oil: 2 tablespoons
Red Onion: 1 small, finely chopped
Garlic: 2 cloves, minced
Black Beans: 1 can (15 oz), rinsed and drained
Corn Kernels: 1 cup (fresh or frozen)
Ground Cumin: 1 teaspoon
Salt: 1 teaspoon
Fresh Lime Juice: 1 tablespoon
Greek Yogurt: ½ cup
Fresh Cilantro: ¼ cup, chopped
Avocado: 1, sliced or cubed
Directions
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a skillet over medium heat, sauté the red onion and garlic in olive oil until fragrant. Add black beans, corn, cumin, salt, and lime juice. Stir to combine and warm through. Rub sweet potatoes with olive oil and place them on the baking sheet. Bake for 45–60 minutes or until tender when pierced with a fork. Slice each potato down the center lengthwise. Gently mash the insides with a fork and create space for stuffing. Spoon the warm filling mixture into each potato, packing it full and slightly overfilling. Add a dollop of Greek yogurt, avocado slices, and a sprinkle of cilantro on each. Plate your stuffed sweet potatoes and serve warm with optional lime wedges.
How to Serve Stuffed Sweet Potatoes
Serve your Stuffed Sweet Potatoes with a simple side salad for a fresh contrast. You could also pair them with quinoa or rice for extra heartiness. For a little kick, try drizzling sriracha or your favorite hot sauce over the top.
How to Store Stuffed Sweet Potatoes
To store your Stuffed Sweet Potatoes, place them in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, simply reheat in the microwave or oven until warmed through. You can also freeze unbaked stuffed sweet potatoes for up to three months. Just remember to wrap them well to prevent freezer burn.
Expert Tips for Cooking Stuffed Sweet Potatoes
- Choose sweet potatoes that are firm and smooth for the best flavor and texture.
- For added flavor, experiment with different spices like chili powder or smoked paprika in the filling.
- If you’re using frozen corn, there’s no need to thaw it before adding it to the mixture.
- Top with crumbled feta cheese for an extra layer of taste.
- Always adjust the seasoning according to your taste preferences.
Delicious Variations of Stuffed Sweet Potatoes
For a spicy twist, add jalapeños to the filling or top with a spicy salsa. You can create an herbed version by mixing in fresh herbs like parsley or thyme. For a citrusy kick, consider adding orange zest or a squeeze of lemon juice to the filling mixture, which pairs beautifully with the sweet potatoes.
Conclusion
Give Stuffed Sweet Potatoes a try for a meal that’s as flavorful as it is easy to prepare. With their built-in sweetness and versatility, they can be enjoyed in countless ways. Whether for a family dinner or meal prep for the week, Stuffed Sweet Potatoes are sure to please!
Stuffed Sweet Potatoes
Ingredients
Sweet Potatoes
- 4 medium 4 medium sweet potatoes (about 8–10 oz each), scrubbed and pierced
Filling ingredients
- 2 tablespoons Olive Oil
- 1 small Red Onion, finely chopped
- 2 cloves Garlic, minced
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 cup Corn Kernels (fresh or frozen)
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- 1 tablespoon Fresh Lime Juice
- 1/2 cup Greek Yogurt
- 1/4 cup Fresh Cilantro, chopped
- 1 Avocado, sliced or cubed
Instructions
Preparation
- Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, sauté the red onion and garlic in olive oil until fragrant.
- Add black beans, corn, cumin, salt, and lime juice. Stir to combine and warm through.
- Rub sweet potatoes with olive oil and place them on the baking sheet.
Cooking
- Bake for 45–60 minutes or until tender when pierced with a fork.
- Slice each potato down the center lengthwise and gently mash the insides with a fork to create space for stuffing.
Assembly
- Spoon the warm filling mixture into each potato, packing it full and slightly overfilling.
- Add a dollop of Greek yogurt, avocado slices, and a sprinkle of cilantro on each.
- Plate your stuffed sweet potatoes and serve warm with optional lime wedges.
